Garlic Or Shallot Jelly
Recipe

Garlic Or Shallot Jelly recipe and other food recipes
updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information

1/2 c Finely chopped garlic OR Shallots 3 c White wine vinegar (about) 2 c Water 6 c Sugar 6 fl Liquid pectin OR 4 oz Dry pectin Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible discard residue. Measure liquid and amp add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B)

Garlic Or Shallot Jelly recipe and other food recipes
updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.